onduran coffees represent the Moreno family for us. Although their coffee last year was
truly exclusive and their success at cuppings is still
fresh in our minds, the fruit of their fresh harvest
has already arrived. The Moreno brothers, Danny,
Miguel, Mario, Jesus, Gerardo and Olvin inherited
their farm from their father, who divided it among
his six sons. Despite the bothers having their own
little “slices” of the farm, they managed to join
forces and established a washing station and later
purchased elevated drying beds so that they could
process the coffee themselves.
Honduras is the 7th biggest coffee exporting country
in the world, growing mostly Caturra, Catuai, Pacas and Typica varieties. Half of the country’s coffee comes from three growing areas, one of them is
Copan (more specifically Santa Barbara) where this
coffee is from. This region adds the coffees grown
here a hint of cocoa making them sweet and fullbodied. Mostly Pacas, Yellow Catuai and Pacamara
varieties are grown in the areas surrounding the

villages Cielito, El Cedral and Las Flores. Drying the beans is extremely arduous in this area,
as the coffee trees are very close to the jungle
where it rains a lot. The high altitude is also a bit
of a challenge, since at 1800 metres the temperature can easily drop to 4-5 °C, which can not only
slow down ripening of the beans, but the low
temperatures can even destroy them. It is difficult to avoid these risks, but with ingenious drying techniques the farmers can minimize the
risks and ensure the high quality of the coffee.

Our coffees taste the best when extracted with water
of the proper hardness* range.
In order to highlight the best flavour of our roasts we
recommend having 5 to 10 days of resting period after
roasting, but consume within two weeks of opening.
Enjoy!

Santa Barbara is the birthplace of the most characteristic coffees of Honduras. Browsing the list of
Cup Excellence award winner farms, we regularly
come across the name of this hillside. Coffee farmers in the area are the most innovative in the country. This coffee was grown on the original 2,5 hectare Moreno farm, the El Filo. The harvested Pacas
variety cherries were sorted by hand and later wet
processed at the family’s washing station.
* Total hardness: 50 –175 ppm CaCO3 (2.9–9.8 °d),
ppm CaCO3 (2.2–4.2 °d), pH: 6.5-8.0.

alkalinity/buffer: 40 –75
(The SCAE Water Chart)

photo by Café Imports

DANNY MORENO

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Casino Mocca: Danny Moreno - Coffee fact sheet

Published on Mar 8, 2017

The coffees produced by the Moreno brothers have been our benchmark for Honduran coffee for two years.
This lot produced by Danny Moreno wa...